Perfect for serving a crowd as the recipe can be easily doubled or tripled. I can throw the ingredients together in less than 15 minutes, set my slow cooker for a long, slow cook and be on my way. This is the foundation for several other recipes here at Cinder Hill Living.
Yields About 3 Cups
Make the chicken:
Place all the ingredients in the slow cooker and secure the lid. Set the slow cooker on low for 8 hours (see Notes).
Check in on the chicken:
As the chicken slow cooks, using tongs, twist, turn and pull the chicken every hour or so. Add additional avocado oil 1 tbsp at a time if the liquid evaporates too much. The chicken will relax and naturally begin to shred as you twist, turn and pull after 4 hours.
Serve or store the chicken:
Use the shredded chicken in tacos, enchiladas, for nachos and even soups. Store the chicken in an air-tight container for up to 4 days in the fridge or for one month in the freezer.
Notes: If time is a factor, the chicken can be slow cooked for a minimum of 4 hours but will not yield as tender of a result.
Related Recipes: Chicken Taquitos García's Style Chicken Enchiladas
Ingredients
Directions
Make the chicken:
Place all the ingredients in the slow cooker and secure the lid. Set the slow cooker on low for 8 hours (see Notes).
Check in on the chicken:
As the chicken slow cooks, using tongs, twist, turn and pull the chicken every hour or so. Add additional avocado oil 1 tbsp at a time if the liquid evaporates too much. The chicken will relax and naturally begin to shred as you twist, turn and pull after 4 hours.
Serve or store the chicken:
Use the shredded chicken in tacos, enchiladas, for nachos and even soups. Store the chicken in an air-tight container for up to 4 days in the fridge or for one month in the freezer.